My daughter watched me prepare some chard to cook and said “Wait! Why didn’t you teach me to cut chard this way?” It’s just something I do without thinking about, I guess. So to make up for not teaching her this earlier, I’ll show all of you!
You need to separate the stems from the leaves because they take a little longer to cook.
This is Bright Lights chard. Isn’t it pretty?
I usually just saute the stems in a bit of olive oil until they start to soften, then I add the chopped leaves with whatever water is still on them from washing. Sometimes I add minced garlic. Cook until done, salt lightly and serve with some lemon to squeeze over it. Or vinegar. Either is good.0